Indulgence is still important in the ice cream and frozen dessert category, but wellness has its place to. Vanilla and chocolate are still the top flavors by any measure, and the new frozen yogurt outlets, all the rage in California are coming to Chicago.
Food safety is everyone’s minds lately, and Dairy Foods offers a Q&A with the top lab equipment manufacturers about how dairies processors now have the tools to test more thoroughly and more often.
Austrian phenomena Red Bull showed beverage marketers that energy, in relation to food, no longer has to equate to calories. This is a disconnect for anyone who studied nutrition, as calories and energy have always been viewed as synonymous.
Innovative packaged retail foods often have origins in foodservice, which is why this month’s Ingredient Technology feature on inclusions is based on food flavor trends showcased at the National Restaurant Association (NRA) show in Chicago at the end of May.
Hopefully your summer travels find you in Chicago, host to this year’s IFT Annual Meeting & Food Expo. And, bring a healthy appetite, because the more than 1,000 exhibitors have been busy the past year developing innovations that are right on track with today’s trends.
Like
many Americans, I need a few cups of coffee in the morning. I’m OK with my home
brew. My husband, on the other hand, works in the Sears Tower and frequently
patronizes the many downtown coffeehouses. He seldom hesitates to inform me
that my cup of java just does not compare to the barista-made brew. (I use
premium beans, but there’s something about the coffeehouse process that results
in a better-tasting cup.)
Americans
are eating more cheese than ever before, with consumption showing no signs of
abating. In fact, according to data compiled by the Wisconsin Milk Marketing
Board, from 2005 to 2015, it is projected that, on average, every American will
be consuming an additional three pounds of cheese each year. That’s a lot of
cheese!